What snake can you not eat?

There are over 3,000 species of snakes in the world, living on every continent except Antarctica. Snakes have been part of the human diet for thousands of years in certain cultures, but eating snake meat is not without risk. Some species of snakes are toxic or venomous, making them dangerous to consume. This article will explore different types of snakes, which ones are edible, and what health precautions need to be taken when eating snake meat.

What types of snakes are there?

Snakes are reptiles that belong to the suborder Serpentes. There are 20 families of snakes, which include approximately 500 genera and over 3,400 species. Snakes are found on every continent except Antarctica. Some of the main families of snakes include:

  • Colubridae – Includes over 65% of all snake species, such as the garter snake and corn snake. Most are nonvenomous.
  • Elapidae – Includes cobras, coral snakes, mambas. Highly venomous.
  • Viperidae – Includes vipers, rattlesnakes, copperheads. Venomous.
  • Pythonidae – Includes pythons and anacondas. Nonvenomous constrictors.
  • Boidae – Includes boa constrictors. Nonvenomous constrictors.
  • Hydrophiidae – Includes sea snakes. Venomous.

The most common snakes found around the world that are consumed as food belong to the families Colubridae and Pythonidae. These snakes are nonvenomous, so they make safer options for human consumption.

Which snakes are edible?

Most nonvenomous snake species are edible for humans. However, there are some important safety guidelines to follow:

  • Only eat snakes that have been correctly identified by an expert. Consuming a venomous snake can be fatal.
  • Farmed snakes or wild-caught snakes from reliable sources are safer options than eating a snake of unknown origin.
  • The snake should be butchered and prepared properly to remove the head, venom glands, intestines, and skin.
  • Always cook snake meat thoroughly to kill any parasites.

Some of the most commonly consumed snake species globally include:

Snake Characteristics
Reticulated python One of the world’s longest snakes. Farmed for meat and leather.
Green anaconda Large, nonvenomous boa species eaten in South America.
Northern water snake Nonvenomous colubrid eaten in parts of the United States.
Brahminy blind snake Small, burrowing snake eaten fried in parts of Asia.
Garter snake Small colubrid snake sometimes eaten fried or in stews.

Snakes like rattlesnakes, mambas, coral snakes, and other venomous species should never be eaten, even if the head is removed. Their flesh and organs can still contain toxins.

Health benefits of eating snake

Snake meat is lean and high in protein but low in fat and calories. Here are some of the potential health benefits of eating properly prepared snake meat:

  • High in protein – Snake meat contains all essential amino acids needed by the human body.
  • Rich in iron – Snake meat provides iron to help produce hemoglobin and prevent anemia.
  • Anti-inflammatory – Snake contains compounds that may help reduce inflammation in the body.
  • Metabolic support – Some amino acids in snake help regulate metabolism.
  • Low in fat and calories – Snake is a lean, low-fat source of protein.

In many cultures, snake is believed to provide medicinal benefits. For example, in Chinese medicine, certain snake parts are used for purported health benefits, although there is lack of scientific evidence for some claimed effects. Further high-quality research is needed on the specific health benefits of different snake meats.

Health risks of eating snake

While eating properly prepared snake meat from nonvenomous species is generally safe, there are some health risks to consider:

  • Allergies – Some people may be allergic to snake meat.
  • Toxins – The meat or organs of venomous snakes can still contain toxins, even if the head is removed.
  • Parasites – Snakes may harbor parasites like trichinella or pentastomids if not properly cooked.
  • Bacterial infection – Snake meat is not sterile and may contain Salmonella or other bacteria if handled improperly.
  • Mercury exposure – Large, predatory snakes may accumulate mercury within their tissues which can be harmful if consumed in excess.

Only eat snake meat that has been properly identified, butchered, and thoroughly cooked by qualified handlers. Avoid eating snake meat raw or undercooked. Take care to avoid cross contamination when preparing snake meat as well.

How is snake meat prepared and eaten?

Snake meat needs special preparation and cooking methods to make it safe and palatable:

  • Skinning – The scales, skin, and fat are removed before cooking. The skin contains numerous bones.
  • De-boning – The meat is meticulously de-boned and deveined.
  • Marinating – Snake meat is often soaked in an acidic liquid like lemon juice, vinegar, or wine to help tenderize and enhance flavor.
  • Slow cooking – Snake meat does best with slow moist-heat cooking methods like stewing, braising, or roasting.
  • Spices and seasonings – Spices like garlic, chili, lemongrass, ginger, five-spice powder and pepper are often used to flavor snake dishes.

Some popular dishes using snake meat include:

  • Snake soup – A Chinese delicacy using various snake parts slow cooked with herbs and spices.
  • Snake barbecue – Charcoal roasted snake, sometimes served on a stick.
  • Snake curry – Snake meat prepared in a spicy curry sauce, popular in South and Southeast Asia.
  • Snake tacos or burritos – Diced snake meat sautéed with onions and peppers, wrapped in tortillas.
  • Snake wine – Snake parts steeped in rice wine, popular in Vietnam and China.

Snake blood is also consumed in some cultures, mixed with alcohol like in the Vietnamese drink called tiet canh. The blood is drained from the live snake right before cooking. Snake gallbladder might also be used as an ingredient in traditional medicinal recipes.

Where is snake eaten?

Eating snake meat has been practiced for thousands of years in many parts of the world. Some regions where snake consumption is common include:

  • China – Snake has been used in Chinese cuisine for centuries for its perceived health benefits. Snake soup is famous.
  • Vietnam – Snake wine and blood are popular ingredients. Snake meat is stewed or served in soups.
  • Thailand – Snakes are bred on snake farms for their meat. Used in drinks, stir-fries, soup.
  • Indonesia – Snake is consumed on the islands of Java and Bali in dishes like satay or soup.
  • Philippines – Snake meat called pagpag is boiled, roasted, or made into adobo dishes.
  • India – Cobras are eaten after the venom glands are removed. Saw-scaled vipers are also consumed.
  • Mexico – Rattlesnake meat is eaten, particularly in northern Mexico where it is called carne de víbora.
  • Appalachia, USA – Historically, rattlesnake meat was consumed by settlers in rural Appalachia.

Eating snake remains taboo in many cultures. But for communities with a tradition of snake consumption, it provides a rich source of protein when prepared properly.

Snake farming

To provide a safe, sustainable source of snake meat, snake farming has become increasingly popular. Snakes like reticulated pythons and rat snakes are bred specifically for their meat and skins. Advantages of snake farming include:

  • Controlled source – Farmed snakes provide meat from a reliable source compared to wild-caught snakes.
  • Efficient production – Snakes can be bred in captivity in large numbers due to their cold-blooded metabolisms.
  • Prevent overhunting – Snake farming reduces pressure on wild snake populations that may be threatened by overhunting.
  • Meat quality – Conditions can be optimized to improve health, diet, and meat quality of farmed snakes.

Largest snake farms are found Southeast Asia and China. Hundreds of thousands of snakes like reticulated pythons may be kept on a single specialized farm. The snakes are fed a formulated diet and processed for meat once they reach optimal size after a few years.

However, snake farming practices also raise some ethical concerns, as large numbers of snakes are kept confined throughout their lives in small enclosures until processed for food. Standards vary greatly between individual snake farms. Some advocates argue for only free range or wild-caught snakes to be used as a more ethical food source.

Snake meat industry

Commercial harvest and sale of snake meat is now a lucrative industry. Statistics on the snake meat trade include:

  • Over 1 million pounds of frozen snake meat are imported annually to the United States, valued at over $5 million.
  • Japan imports around $6 million worth of snake meat each year, predominantly from China.
  • In Vietnam, over 10,000 tons of snakes per year are harvested from the wild and snake farms.
  • The estimated value of the overall snake meat industry may top $140 million per year globally.

In countries like Vietnam and China, hundreds of snake meat restaurants exist, focused on serving snake dishes and snake wine. Celebratory events like the Snake Festival held annually in Le Mat village, Vietnam, feature consumption of various snake wines and foods to honor the serpent god.

While significant demand exists in parts of Asia and among some immigrant communities, snake meat remains a novelty food for most cultures. Rattlesnake meat sees only very limited commercial trade in the United States due to a mix of legal restrictions and cultural taboos.

Snakes you should never eat

While nonvenomous snakes may be edible, there are many species that are extremely dangerous to consume, including:

  • Rattlesnakes
  • Cobras
  • Mambas
  • Coral snakes
  • Copperheads
  • Cottonmouths/water moccasins
  • Sea snakes
  • Keelbacks
  • Kraits
  • Vipers

These types of venomous snakes should never be eaten even if the head and venom glands are removed. Toxins permeate the muscles and organs which can be fatal if ingested. Even a tiny amount of venom or poison in the meat can cause anaphylactic shock and death very quickly.

Nonvenomous colubrids and pythons are the safest snakes to eat, provided they are correctly identified and properly prepared. Snakes should always be captured and handled by experienced snake handlers familiar with the local species.

Legal status of eating snakes

Laws and regulations on catching, breeding, or eating snakes vary considerably worldwide:

  • China – Snake farming is legal and snake meat is commonly consumed. However, some rare wild snake species are protected.
  • Vietnam – Snake meat and wine are popular but the legality of the industry has been questioned. Some snake populations may be threatened by overharvesting.
  • Thailand – Commercial snake farms are legal but regulated. Cobra blood cannot be harvested without permit.
  • Philippines – Hunting or killing protected snakes species like pythons may carry severe penalties.
  • India – Hunting or eating protected snake species is illegal. But snakes are still poached in the wild.
  • United States – Regulations vary by state. Most ban collection and consumption of native venomous rattlesnakes.
  • Australia – All snakes are protected species and commercial harvest is banned. Only limited hunting is permitted.

In many places, even nonvenomous snake species receive some legal protection from overhunting. Those wanting to eat snake should familiarize themselves with local snake laws and regulations.

Conclusion

Historically, snake eating has been practiced around the world, but should only be done with careful precautions. A wide variety of nonvenomous colubrid and python snakes are edible, providing a lean, high protein meat. But incorrectly identifying a venomous snake species or preparing the meat improperly can be extremely dangerous. All snake meat intended for consumption should come from reliable farm or wild-caught sources and be thoroughly cooked. While some cultures enthusiastically consume snake, it remains a novelty or taboo food for many other populations. With proper handling, however, snake can provide a sustainable, nutritious form of food.

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